I was given a salmon filet that had been frozen, but not properly wrapped, so decided to try this recipe instead of throwing it away. I cut off freezer burn spots and made burgers. I did make a couple changes, used whole wheat bread (didn't have white), added fresh chives, and jarred roasted red pepper that I had left over. I grilled the patties and my husband & l absolutely loved them. Usually for salmon patties, I get them from Costco. But, this was easy and so good, just no comparison to the frozen ones.
Fresh Salmon Burgers
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Take a break from your traditional beef burgers with this healthy option featuring flaky salmon patties placed between slices of warm, crusty challah buns.
Yield: Makes 4 to 6 servings
- 1 slice white bread
- 1/4 cup milk
- 1 1/2 pounds salmon fillet
- 1 teaspoon salt
- 2 tablespoons fresh dill or thyme, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- Lemon-scented Challah Buns
- Sour Cream-Dill Sauce
- Soak bread in milk until soft.
- Coarsely chop salmon, and place in a food processor. Pulse several times until roughly chopped. Add bread and milk, salt, and next 3 ingredients. Pulse several times until well blended.
- Form salmon mixture into 4 to 6 patties, and place on a lightly oiled plate. Cover with plastic wrap, and refrigerate until ready to cook.
- Grill burgers over medium-hot coals (or on a grill pan over medium-high heat) 3 to 5 minutes or until done. Serve on Lemon-scented Challah Buns with Sour Cream-Dill Sauce.
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